Vegan Frangipan is as easy as pie. Or tart. Or positively scrumptious. Daring Baker’s Time, kids!

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.

I have 2 confessions to make :

Confession number one = I wasn’t very excited about this challenge.

There. I said it.

When I saw this month’s challenge recipe I found it rather uninspiring and even considered skipping out because I had a multitude of other baking obligations this month…Nearly 200 cookies for Guppy’s school (not at once), 36 savory scones for my school…I’ll stop here. I didn’t think this pudding tart thingy sounded very exciting, and just kept dragging my feet about the whole thing.

Confession number two = Sometimes I am SO wrong about things it’s funny.

My husband, Monsieur Fish, doesn’t read my blog, thankfully, so I can share with you and the monde entier that sometimes I just don’t have any idea what I am talking about (often times to myself, but I digress…).

Wednesday evening, in true last minute style, I thought I should maybe make this month’s challenge. I knew I had yet another work luncheon on Thursday, and my students had requested I bring something sweet. I shrugged my shoulders as I began setting up the kitchen and figured at least I could bring it to my students who just love to see how I transform desserts into Vegan yummies.

Yummy is rather an understatement here.

I don’t know why, but as I printed out the original frangipan recipe from the forums, it dawned on me that I was about to veganize frangipan!! For many, this may seem like small potatoes, but here in France, frangipan shows up in many beloved patisseries that I’d never attempted before. Why, if I could successfully veganize frangipan, I could make a galette des rois this year. Ha!

Reading the Alternative Baking Forums I’d seen that many of my Baking possé had great success veganizing the frangipan using various strategies and ingredients. I decided to throw caution to the wind and follow the recipe as written and just swap in Ener-G egg replacer for the three eggs and to use non-dairy butter.

Oh yeah, can you get a whiff of the sweet smell of success here?

I also changed up the crust and used the Vegan Shortbread Crust from The Joy of Vegan Baking. This is a wonderful and versatile crust that I thought would work well. Rather than pre-baking the crust as per the recipe in JOVB, I put it in the freezer while preparing the frangipan, and then just followed the challenge recipe instructions.

I brought the tart to my French class and it disappeared before my very eyes. The class is made up of students from all over Europe and the world, none of them vegan. They all loved it and just couldn’t believe there were no eggs in the frangipan. Yippie! It was indeed delicious, and I’m really grateful to our hosts for proposing such a wonderful staple recipe to add to my repertoire. I for one know I’ll be making this one again.

Sorry about the wonky pic, we were eating outside and I had to hurry and snap a shot before the tart was all gone!

And because my work is so intertwined with my private life, I used homemade cherry and raspberry jam I’d received earlier in the week from students in my English classes. I love homemade gifts!

Whip together the Ener-G and water with beaters, set aside. Cream margarine and sugar together for about a minute or until the mixture is very fluffy. Scrape down the side of the bowl and add the Ener-G eggs. Beat well. The batter may appear to curdle or separate – it’s all good. Add the almond extract, almonds and flour and mix until well blended. Yum.

Do you like to play with your food? Visit The Daring Kitchen for wonderful food articles, sexy food p*rn and lovely portraits of the Daring Cooks and Bakers. Also, don’t forget to check out the other Daring Bakers and their tarts!